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Author : Henry F. Wood
Publisher :
ISBN 13 :
Total Pages : 377 pages
Book Rating : 4.:/5 (658 download)
Download or read book An Approach to Professional Cookery written by Henry F. Wood and published by . This book was released on 1972 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Henry F. Wood
Publisher :
ISBN 13 : 9780340147931
Total Pages : 377 pages
Book Rating : 4.1/5 (479 download)
Download or read book An Approach to Professional Cookery written by Henry F. Wood and published by . This book was released on 1972 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 1118998707
Total Pages : 594 pages
Book Rating : 4.1/5 (189 download)
Download or read book Essentials of Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2015-03-23 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Essentials of Professional Cooking, Second Edition, focuses on fundamental cooking procedures and techniques, functions of ingredients, and desired results to empower the reader with the keen understanding necessary to prepare virtually any dish to perfection—without relying solely on a recipe. Specially constructed to meet the on-the-job demands of food-service managers, the streamlined approach of Essentials of Professional Cooking, Second Edition, extends the benefits of this material to students and professionals in hospitality management and food-service management.
Author : Henry F. Wood
Publisher :
ISBN 13 :
Total Pages : 377 pages
Book Rating : 4.:/5 (638 download)
Download or read book An Approach to Professional Cookery, Etc written by Henry F. Wood and published by . This book was released on 1972 with total page 377 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Daniel R. Stevenson
Publisher :
ISBN 13 : 9780091583309
Total Pages : 256 pages
Book Rating : 4.5/5 (833 download)
Download or read book Professional Cookery the Process Approach written by Daniel R. Stevenson and published by . This book was released on 1984 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : The Culinary Institute of America (CIA)
Publisher : Wiley Global Education
ISBN 13 : 1119498937
Total Pages : 959 pages
Book Rating : 4.1/5 (194 download)
Download or read book The Professional Chef written by The Culinary Institute of America (CIA) and published by Wiley Global Education. This book was released on 2024-03-22 with total page 959 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Professional Chef is the quintessential kitchen companion from The Culinary Institute of America, used by hundreds of America's top chefs. This updated 10th Edition presents the skills and quality standards needed to master the fundamentals of cooking. A refreshed, modern design features simplified definitions and techniques streamlined into step-by-step instructions to support aspiring chefs and culinary students of any level. Revisions in the 10th edition include using modern plant-forward ingredients, in line with the CIA and Harvard's Menus of Change initiative, highlighting that vegetables can also be the star at the center of the plate. The authors merged meat and vegetable cookery chapters, and updated some recipes to feature plant-based ingredients, all revised in the CIA's own test kitchen. Chapters are reorganized to follow the CIA Culinary Fundamentals course more closely, with new troubleshooting sections based on frequent classroom questions, to help students and chefs solve problems before they occur, with updated text and photo examples. Updates for instructors and students include: "Method at a Glance" and "Method in Details" features provide overviews and in-depth step-by-step guidance "Beyond the Basics" sections offer ideas for expanding and improving upon techniques and recipes, with "Tips of the Trade" advice from real world kitchens "Preserving the Flavor" provides finishing instructions for each recipe and suggestions for reusing recipe byproduct Techniques now include two sections of recipes: base examples, and "More to Try" variations for further exploration, plus "Quality Criteria" that describe the expected results from each technique Includes even more recipes, illustrated with over 100 new full-color photos of ingredients, techniques, and plated dishes. Over 300 photos in total With focus on the simplicity and freshness of food and perfect kitchen technique, The Professional Chef, Tenth Edition is an essential introduction for students, and reference for every professional and home cook.
Author : Harold McGee
Publisher :
ISBN 13 : 9780865474529
Total Pages : 339 pages
Book Rating : 4.4/5 (745 download)
Download or read book The Curious Cook written by Harold McGee and published by . This book was released on 1990 with total page 339 pages. Available in PDF, EPUB and Kindle. Book excerpt: Examines the biochemistry behind cooking and food preparation, rejecting such common notions as that searing meat seals in juices and that cutting lettuce causes it to brown faster
Author : Wayne Gisslen
Publisher : Wiley
ISBN 13 : 9780471311027
Total Pages : 0 pages
Book Rating : 4.3/5 (11 download)
Download or read book Essentials of Professional Cooking, Textbook and NRAEF Student Workbook written by Wayne Gisslen and published by Wiley. This book was released on 2003-04-21 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Managers of restaurants and other foodservice operations need to know how to cook—but do not have to be chefs in order to manage them effectively. Written by Wayne Gisslen, author of the bestselling Professional Cooking, this book gives managers in the foodservice field the information they need about cooking in order to do their jobs well. Note: CD-ROM/DVD and other supplementary materials are not included as part of eBook file.
Author : Michael Nenes
Publisher : Prentice Hall
ISBN 13 : 9780135085455
Total Pages : 672 pages
Book Rating : 4.0/5 (854 download)
Download or read book Foundations of Professional Cooking written by Michael Nenes and published by Prentice Hall. This book was released on 2011-01-21 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: FOUNDATIONS OF PROFESSIONAL COOKING: A GLOBAL APPROACH, 1/e covers culinary skills and techniques from a broader global perspective. Moving beyond traditional Eurocentric fundamentals, it weaves international cuisine, ingredients, techniques, and flavor profiles throughout the chapters. Recipes represent a variety of culinary techniques and respond to the demand for more diverse and creative menus. Unique grading rubrics are presented for over 40 basic techniques so students know what the expectations are for each assignment. Vivid photos and illustrations accompany recipes and ingredients and motivate students to achieve high presentation standards.
Author : Roy C Wood
Publisher : SAGE
ISBN 13 : 1446206424
Total Pages : 577 pages
Book Rating : 4.4/5 (462 download)
Download or read book The SAGE Handbook of Hospitality Management written by Roy C Wood and published by SAGE. This book was released on 2008-06-05 with total page 577 pages. Available in PDF, EPUB and Kindle. Book excerpt: At last, a comprehensive, systematically organized Handbook which gives a reliable and critical guide to all aspects of one of the world′s leading industries: the hospitality industry. The book focuses on key aspects of the hospitality management curriculum, research and practice bringing together leading scholars throughout the world. Each essay examines a theme or functional aspect of hospitality management and offers a critical overview of the principle ideas and issues that have contributed, and continue to contribute, within it. Topics include: • The nature of hospitality and hospitality management • The relationship of hospitality management to tourism, leisure and education provision • The current state of development of the international hospitality business • The core activities of food, beverage and accommodation management • Research strategies in hospitality management • Innovation and entrepreneurship trends • The role of information technology The SAGE Handbook of Hospitality Management constitutes a single, comprehensive source of reference which will satisfy the information needs of both specialists in the field and non-specialists who require a contemporary introduction to the hospitality industry and its analysis. Bob Brotherton formerly taught students of Hospitality and Tourism at Manchester Metropolitan University. He has also taught Research Methods to Hospitality and Tourism students at a number of international institutions as a visiting lecturer; Roy C. Wood is based in the Oberoi Centre of Learning and Development, India
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 0470080264
Total Pages : 178 pages
Book Rating : 4.4/5 (7 download)
Download or read book In the Hands of a Chef written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2007-12-26 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sharpen Your Knife Skills and Hone Your Knowledge of Kitchen Tools A precise carrot julienne . . . A perfect basil chiffonade . . . A neatly quartered chicken . . . Proficiency with knives and other kitchen tools is essential if you want to perfect your culinary artistry. Written by the experts at The Culinary Institute of America, this indispensable guide delivers all the information you need to assemble a knife kit, build your knife skills, and use a wide range of additional tools, from peelers and pitters to Parisienne scoops and pastry bags. Featuring instructional photographs throughout plus insights and tips from top professional chefs, In the Hands of a Chef provides: * A complete guide to culinary knives * Comprehensive instructions for knife sharpening * Guidance on using specialty knives and cutting tools * Detailed cutting techniques for a variety of ingredients * Advice on tools for measuring, baking, and mixing * Equipment sources as well as checklists for knives and tools "This comprehensive overview of techniques associated with knives and other key kitchen tools truly benefits those concerned with preparing food safely and efficiently. . . . In the Hands of a Chef is an impressive guide, as important as the tools themselves." -Richard Von Husen, co-owner of Warren Kitchen & Cutlery Founded in 1946, THE CULINARY INSTITUTE OF AMERICA is an independent, not-for-profit college offering bachelor's and associate degrees in culinary arts and baking and pastry arts. A network of more than 37,000 alumni in foodservice and hospitality has helped the CIA earn its reputation as the world's premier culinary college. Courses for foodservice professionals and food enthusiasts are offered at the college's main campus in Hyde Park, New York, and at The Culinary Institute of America at Greystone, in St. Helena, California. Greystone also offers baking and pastry, accelerated culinary arts, and wine certifications.
Author : Kenneth C. Wolfe
Publisher :
ISBN 13 :
Total Pages : 256 pages
Book Rating : 4.:/5 (76 download)
Download or read book Cooking for the Professional Chef written by Kenneth C. Wolfe and published by . This book was released on 1976 with total page 256 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Wayne Gisslen
Publisher : John Wiley & Sons
ISBN 13 : 1119399610
Total Pages : 1107 pages
Book Rating : 4.1/5 (193 download)
Download or read book Professional Cooking written by Wayne Gisslen and published by John Wiley & Sons. This book was released on 2018-02-13 with total page 1107 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Ninth Edition ofProfessional Cooking reflects the changing nature of our understanding of cooking and related fields such as food safety, nutrition, and dietary practices, as well as new thinking about how best to teach this material. What has not changed is the core material that focuses on the essentials--the comprehensive understanding of ingredients and basic cooking techniques that are the foundation of success in the kitchen, and the development of manual skills to apply this knowledge.
Author : The Culinary Institute of America (CIA)
Publisher : John Wiley & Sons
ISBN 13 : 1118139887
Total Pages : 210 pages
Book Rating : 4.1/5 (181 download)
Download or read book The Professional Chef, Study Guide written by The Culinary Institute of America (CIA) and published by John Wiley & Sons. This book was released on 2011-10-11 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: 'The Professional Chef' has always provided a complete introduction to classical European cooking, and this all-new edition is completely revised and updated with coverage of increasingly important topics.
Author : Gary Hunter
Publisher : Cengage Learning
ISBN 13 : 9781408030844
Total Pages : 544 pages
Book Rating : 4.0/5 (38 download)
Download or read book Professional Chef Level 3 Diploma written by Gary Hunter and published by Cengage Learning. This book was released on 2010-07 with total page 544 pages. Available in PDF, EPUB and Kindle. Book excerpt: Professional Chef: Level 3 is for chefs who want to reach the top. Written to provide complete coverage of the VRQ level 3 and the Advanced Diploma in Food Preparation and cookery, there is detailed advice on how to develop the superior skills you need to excel in the kitchen. With a focus on developing professional culinary knowledge, there is step-by-step guidance on how to carry out specialist butchery, larder and fishmonger techniques. Care has been taken to ensure that the most up-to-date practices from industry have been incorporated; where different techniques exist within the trade, the benefits and relevant situations for using each have been fully explained, to ensure students develop a full and comprehensive repertoire of skills. With clear explanations of all the underpinning theory and packed-full with recipes, Professional Chef: Level 3 VRQ Diploma will inspire you go on and create mouthwatering dishes, influenced by modern, traditional and international cuisine.
Author : The Culinary Institute of America (CIA)
Publisher : Wiley
ISBN 13 : 9780471332695
Total Pages : 0 pages
Book Rating : 4.3/5 (326 download)
Download or read book The Professional Chef's Techniques of Healthy Cooking written by The Culinary Institute of America (CIA) and published by Wiley. This book was released on 2000-02-18 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Prepared by The Culinary Institute of America, which has been hailed by Time magazine as "the nation's most influential training school for cooks," The Professional Chef's® Techniques of Healthy Cooking, Second Edition, offers nutritional cooking techniques and theories that have been tested and proven in the Institute's kitchens. It begins with the language of nutrition. The lessons of the USDA food guide pyramid, the Mediterranean pyramid, and a vegetarian pyramid from the American Dietetic Association (ADA) are used as a foundation for the Institute's seven principles of healthy cooking. They call upon the chef to introduce a wider array of foods such as fruits, grains, and vegetables into dishes. Successful strategies for cooking with less fat, moderating salt, and choosing and using healthy sweeteners are included as well. A separate section on creating healthy menus covers menu and recipe development, nutritional analysis, and nutrition labeling in menus and advertising. Special features of this incomparable guide include: Seven principles of healthy cooking Nearly 400 of the Institute's best recipes - 200 of them new to this edition Over 250 photos that illustrate basic and advanced preparation techniques and inspire with elegant presentations for healthful dishes Practical tips for healthy sauteing, stir frying, grilling, baking, smoke-roasting, and more Dependable guidelines for selecting healthy, fresh ingredients A nutritional analysis for each recipe, with separate breakdowns for sauces, side dishes, and other components Filled with time-tested and refined techniques for maximizing both nutrition and flavor, The Professional Chef's® Techniques of Healthy Cooking, Second Edition, is a completely trustworthy and irreplaceable reference for anyone interested in creating the finest, healthiest, and most flavorful of meals.
Author : David Foskett
Publisher : Hodder Education
ISBN 13 : 1471839621
Total Pages : 1336 pages
Book Rating : 4.4/5 (718 download)
Download or read book Practical Cookery for the Level 2 Professional Cookery Diploma, 3rd edition written by David Foskett and published by Hodder Education. This book was released on 2015-05-29 with total page 1336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Master culinary skills and prepare for assessment with the book which professional chefs have relied on for over 50 years to match the qualification and support their training and careers. With 460 recipes covering both classic dishes and the latest methods used in real, Michelin-starred kitchens, this book is structured exactly around the units and requirements of the Level 2 Professional Cookery Diploma (VRQ) to make perfecting culinary techniques, meeting the qualification requirements and preparing for assessments easier than ever before. - Break down key techniques with 50 step-by-step photo sequences - Hone your presentation skills with photos of each recipe - Test your understanding with questions at the end of each unit - Prepare for assignments, written tests and synoptic assessments with the new assessment section - Access professional demonstration videos with links throughout the book
